Chop chocolate into tiny bits. Melt it with 2 Tbsp butter. I did this in the microwave, stirring ever 20-30 seconds, until it was melted. Allow it to cool a bit as you prepare butter/sugar blend.

Cream remaining butter. Add sugar and blend very well.

Mix in melted chocolate (it's okay if it's warm, but it shouldn't be crazy hot). Mix in vanilla. (Your mixture may still look grainy. That's okay.)

Add eggs 1 at a time, beating 5 minutes each. (Note: This is what the original recipe instructed. I beat mine for considerably less time--probably 2-3 minutes. What's going to happen is that at a certain point your chocolate will lighten up and the mixture will become a bit thicker and stiffer. I'm sorry I didn't take a picture; I was probably too busy sticking my fingers in and licking them off.) When the color of the mixture gets lighter and the texture gets firmer, you can stop beating.

Spoon it into crust and smooth it out. (P.S. You can also make this in ramekins as I did above. It's a little more hassle, but it kept me from eating the entire pie.)

Chill until it's set, about 1 hour.

Dollop with whipped cream if you wish (although it's plenty good without it).